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Instructions

1. In a bowl, mix first 6 ingredients together, peanut butter through coconut milk. Whisk until mixture is smooth.

2. Cut chicken into strips 1-inch wide.

3. In a skillet over medium-high heat, heat oil. Add garlic, ginger, carrots, chili and chicken strips. Cook stirring occasionally for approximately 6 minutes until the chicken is golden brown on the outside. Add the snow peas and broccoli and cook until the vegetables are slightly tender. Approximately 2 to 3 minutes. Add the peanut sauce and cook until the sauce has thickened slightly and the chicken is completely cooked through (which means no pink on the inside). For a twist on traditional stir-fry, try serving with quinoa instead of rice and garnish with cilantro.

4. For quinoa bring 1.5 cups of water to a boil and add one cup of quinoa. Cover and reduce heat to low. Simmer for 16 minutes. Remove from heat and let sit. Fluff with a fork when ready to serve.